Explains Beverley Bailey, Head of Kitchen, “Food is transported here for service but there was not enough space for servery equipment. The K-Pot units really served the purpose.

“If you are limited for space, then the K-Pots really are fine for both hot and cold food.”

Corringham uses up to seven K-Pots at one time. The units are fully mobile, easy to carry and just need plugging in to begin serving.

The K-Pot uses Ceran heating to offer a chafing dish that will hold hot food ready for service. Featuring one or two holding or cooking zones and sized to suit GN containers, K-Pot will also regenerate and even cook like a griddle.

Cold holding variants are also available that use frozen ‘pellets’ to ensure a stable cool temperature. Recent developments include an induction version offering powerful and fast cooking.